Description
Grilling Hawaiian Pork Loin turns your weeknight dinner into a tropical escape with juicy, tender meat marinated in sweet and tangy island-inspired flavors. Grab your apron and get ready to transport your taste buds to a beachy paradise without leaving your backyard.
Ingredients
Scale
Main Protein:
- 1 (3-4 pound) pork loin roast
Marinade and Sauce Components:
- 1 cup pineapple juice
- ½ cup brown sugar
- ¼ cup soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon olive oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic
Seasonings and Garnish:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 1 cup diced fresh pineapple
- ½ cup diced red onion
- ½ cup diced red bell pepper
- ¼ cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 jalapeno
Instructions
- Set your oven to roast at 350F and grab a paper towel to completely dry the 3-4 pound pork loin.
- Create a spice blend using 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon smoked paprika. Massage this mixture thoroughly into every surface of your pork.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the seasoned pork for 2-3 minutes on each side until a golden-brown crust develops.
- Whisk 1 cup pineapple juice, ½ cup brown sugar, ¼ cup soy sauce, and 2 tablespoons apple cider vinegar in a saucepan. Bring the mixture to a gentle simmer.
- Mix 1 tablespoon cornstarch with 1 tablespoon water in a small bowl. Slowly pour this into the simmering liquid, stirring constantly until the glaze thickens in about 2-3 minutes.
- Stir 1 teaspoon grated ginger, 1 minced garlic clove, and ¼ teaspoon red pepper flakes into the glaze for extra flavor.
- Pour most of the glaze over the seared pork in the skillet, reserving ¼ cup for basting. Slide the skillet into the preheated oven.
- Roast the pork for 45-60 minutes, using a meat thermometer to confirm the internal temperature reaches 145F.
- Every 5 minutes during the last 15 minutes of cooking, brush the reserved glaze over the pork to create a glossy, caramelized exterior.
- After removing the pork from the oven, tent it with foil and let it rest for 10-15 minutes to redistribute the juices.
- For the optional salsa, combine 1 cup diced pineapple, ½ cup red onion, ½ cup red bell pepper, ¼ cup cilantro, 2 tablespoons lime juice, and a minced jalapeno in a bowl.
- Season the salsa with salt and pepper, then chill in the refrigerator for at least 30 minutes.
- Slice the pork thinly against the grain and arrange on a serving platter. Drizzle any remaining glaze over the top and serve with the chilled pineapple salsa.
Notes
- Choose a well-marbled pork loin for maximum tenderness and flavor, as the fat helps keep the meat juicy during roasting.
- Let the pork rest at room temperature for about 30 minutes before cooking to ensure even heat distribution and more consistent cooking.
- For a lower-carb version, replace brown sugar in the glaze with a sugar substitute like erythritol or monk fruit sweetener.
- If preparing for gluten-sensitive diners, swap regular soy sauce for a gluten-free tamari sauce to maintain the authentic Hawaiian flavor profile.
- Prep Time: 15 minutes
- Cook Time: 50-65 minutes
- Category: Pork
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 6
- Calories: 232 kcal
- Sugar: 20 g
- Sodium: 320 mg
- Fat: 7 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.2 g
- Protein: 23 g
- Cholesterol: 70 mg